"Dainty dishes"

When the birds are done lift the cover, pour over some of the gravy, and serve on a napkin. Note. — ^This dish may be served cold by adding some gelatine to the stock before filling up the patties. Caisses de Becassines a la Financiere — Snipe in Cases^ Financier's Style. Lift the breasts of snipe and saute them over a brisk fire. Fill some small cases with Financier garnishing, glaze over the breasts and set one on top of each case. COQUILLES DE DINDE A LA DREUX — TURKEY IN Shells, Dreux Style. Cut some breast of cooked turkey into neat collops, add some sliced ham, truffles and mushrooms, blend with Veloute cream sauce, season highly and fill into silver shells.. Besprinkle with bread crumbs and melted butter, and bake in a medium oven. COQUILLES DE DINDES A L'AURORE — TURKEY IN Shells, Aurora Style. The same as for Dreux style, but leave out the truffles and blend the sauce with one-third part of Tomato sauce. Coquilles a la Chevreuse — Shells, Chevreuse Style. Cut some breast of cooked turkey, capon or fowl into neat collops, add an equal amount of cooked and colloped sweetbread and some sliced truffles and mushrooms, and blend with German sauce. Season to taste, fill up some silver shells and finish as explained for Turkey in Shells, Dreux Style, Coquilles a la Toulousaine — Shells, Toulouse Style. Use the same ingredients as for the preceding receipt, but add fat goose liver, cocks' combs and kidneys. Heat well in the sauce, season to taste and fill up the shells (but do not bake them in the oven) . Supreme de Becassines a l'Alsacienne — Supreme OF Snipes, Alsatian Style. Prepare some heart-shaped crusts (cut from a sandwich loaf) ; hollow the crusts in the center, fry them lightly in clarified butter and fill the cavities with puree of Foie Gras. Take as many snipes' breasts as necessary, remove the skin, season well and saute in butter over a brisk fire. Glaze over each breast and place it on top of a crust. Serve separate, Madeira sauce, flavored with the bones of the birds. POITRINES DE POULETS A L'OPERA — BREASTS OF Chicken, Opera Style. Prepare the breasts of chicken as for a la Florian, but instead of dipping them in melted butter, dip them in beaten eggs and bread crumbs, and fry in clarified butter. Serve the following sauce separate • Opera Sauce. — Pound 2 ounces of fat goose liver (foie gras) in the mortar, with 2 ounces of sweet butter and rub through a fine sieve. Heat 1 pint of Cream sauce, add to it 2 tablespoonfuls of beef extract and finish with the goose liver butter ; season with salt and paprika. POITRINE DE POULET A LA FLORIAN — BREAST OF Chicken, Florian Fashion. Lift the breasts from as many chickens as are needed, leaving the wingbone on. Remove the surrounding meat from the wingbone, and the epidermis from the breast. Season, dip in melted butter, and then in bread crumbs (mixed with one-third of finely chopped ham), broil over a clear fire and serve with pepper sauce. POITRINE DE POULET A LA PRINCESSE — BREAST OF Chicken, Princess Fashion. Remove the breasts from as many chickens as are required (2-pound chickens are the best for this purpose) ; separate the small fillets which are near the breast bone, and lay aside. Take off the skin and epidermis of the breasts, trim to a uniform shape, and place in a well-buttered saute pan. Remove the sinews of the small fillets, make 5 or 6 bias incisions half through them, and put in each incision a round slice of truffle (1/2 inch in diameter and previously dipped in the beaten white of an egg). Moisten the breasts also with the egg, and place the small fillet lengthwise on them, cover with a buttered paper and cook in a slow oven from 10 to 12 minutes. Serve with a Veloute Cream sauce, and artichoke bottoms filled with asparagus tips tossed in butter.